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By Root 692 0

check it. The broccoli should only take about 45 seconds, but the cauliflower might take more than a minute. Do the carrots next to last as they’ll discolor the water, and finish with the beets. Do not blanch the onion.

As each vegetable is ready, remove them to an ice-water bath to stop them from cooking. This is very important; if you don’t have an ice-water bath ready, the vegetables will continue cooking after you pull them out of the water and they’ll get too soft.

Thoroughly drain, then put all the vegetables—except the broccoli and the onion—in an airtight plastic container and lightly season with salt and pepper.

In a mixing bowl, blend the tangerine, lemon, and lime juices. Add the vinegar, garlic, shallot, and mustard. Whisking constantly, add the oil in a thin stream to emulsify. Add the tarragon and pour over the vegetables in the container. They should not be drowning in the marinade. Refrigerate for several hours or overnight, turning the container periodically.

When ready to serve, add the broccoli and onions to the party. If you add them earlier, the onions will “bleed” pink on all the vegetables and the broccoli will turn gray from the acidity.

Yield: 1 huge platter of vegetables

Note: If you can’t find tangerines consider using grapefruit; oranges aren’t acidic enough to fully marinate the vegetables.

Software:

½ pound wax beans or green beans

1 bunch thin asparagus

2 broccoli crowns

1 head cauliflower

3 large carrots

1 golden beet about the size

of a baseball

1 medium red onion, sliced

Lyonnaise-style

Kosher salt

Freshly ground black pepper

Juice of 4 tangerines (¾ cup;

see Note)

Juice of 1 lemon (2 tablespoons)

Juice of 2 limes (2 tablespoons)

¼ cup champagne vinegar

1 tablespoon chopped garlic

1 tablespoon chopped shallot

1 teaspoon Dijon mustard

¼ cup good olive oil

2 tablespoons chopped tarragon

Hardware :

Paring knife

Large pot

Spider or slotted spoon

Large ice-water bath

Large lidded airtight plastic

container

Mixing bowl

Whisk

Olive-Stuffed Pork Loin

Application: Brining and Roasting

Brine the pork. Stir the sugars, salt, peppercorns and cider vinegar in a 4-quart saucepan over medium heat until everything is dissolved. Remove from the heat and add the ice. Stir until the ice has melted and the brine has cooled. Submerge the tenderloin in the brine and stash in the chill chest for 2 hours.

Make the stuffing. Take the olives and olive oil for a spin around ye ole food processor until a semi-uniform paste is formed.

Preheat the oven to 375°F.

Stuff the pork. Cut the tenderloin lengthwise down the center, but do not cut all the way through the meat; leave about ⅛ inch connected. Make two more incisions on each side of the center cut; again leaving ⅛ inch. Spread the olive paste into each groove and tie the loin with the butcher’s twine to bring it back to its original shape. Place the tenderloin onto the rack set in the half sheet pan lined with parchment paper. Set on the center rack of the oven and roast for 25 to 30 minutes or until the meat reaches an internal temperature of 145°F. Remove and rest at room temp for 10 minutes before slicing.

Yield: 4 servings

Software :

1- to 2-pound pork tenderloin,

trimmed of exterior fat,

connective tissue and the like.

For the brine:

1 cup dark brown sugar

1 cup sugar

1 cup salt

1 tablespoon black peppercorns

2 cups apple cider vinegar

1 pound ice cubes

Forthe stuffing :

½ cup green olives, pitted

½ cup kalamata olives, pitted

2 tablespoons olive oil

Hardware :

Cutting board

Chef’s knife

4-quart saucepan

Food processor

Butcher’s twine

Half sheet pan

Rack for half sheet pan

Parchment

Meat thermometer

CUTTING DIAGRAM

Pickled Ginger (Gari)

Although most Americans know gari as the pink stuff on the side of the sushi plate, it can be consumed anywhere its sharp, sweet bite would be welcomed. I serve it with roast pork and fried chicken, and I’ve been known to chop it up in egg salad. When a brine has enough vinegar